Cracked Wheat Bisibele Bath
This Bisibele Bath recipe is a wholesome, flavorful one-pot dish made with cracked wheat (daliya) and moong dal, loaded with a variety of vegetables. The freshly ground masala, rich with spices like cinnamon, cloves, and poppy seeds, gives it an authentic taste. Pressure cooking the grains with vegetables ensures a soft texture, while the final seasoning of mustard, peanuts, and curry leaves adds crunch and aroma. A spoon of ghee enhances the traditional flavor, making it a hearty and satisfying meal.
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Ingredients:

Main:

• 1 cup cracked wheat (broken wheat/daliya)
• 1/2 cup moong dal (hesaru bele)
• 3 cups water (for pressure cooking)
• Little oil and turmeric powder

Vegetables (chopped):

• Beans
• Carrot
• Onion
• Small beetroot
• Navilkosu (kohlrabi)
• Seeme badanekayi (chayote squash)
• Green peas or any fresh beans or peanuts

Tamarind:

• Key lime-sized tamarind (washed and soaked)

Masala:

• 5–6 Byadagi red chilies
• 2 Guntur red chilies
• 1 tbsp chana dal + urad dal mix
• 1/4 tsp mustard seeds
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek seeds (menthya)
• 1.5 tbsp coriander seeds
• 2 to 4 inch cinnamon
• 2 cloves
• 1/2 tbsp poppy seeds (gasagase)
• Few curry leaves
• Pinch of hing (asafoetida)
• 3/4 cup fresh grated coconut (or as needed)
• Tamarind (soaked)
• Small piece of jaggery
• Water to grind

Seasoning:

• 1 tbsp oil or ghee
• Pinch of hing
• 3/4 tsp mustard seeds
• Handful of peanuts
• Few curry leaves

Method:

Prep and Cook Base:

1. Wash and cut all the vegetables.
2. Wash cracked wheat and moong dal.
3. In a pressure cooker, add cracked wheat, moong dal, chopped vegetables, turmeric powder, little oil, and 3 cups of water.
4. Pressure cook on medium heat for 1 whistle, then turn off the heat.

Prepare Masala:

1. Heat 1 tsp oil in a pan on low heat.
2. Add mustard seeds, cumin, fenugreek, chana + urad dal mix, red chilies, cinnamon, cloves, poppy seeds, curry leaves, and a pinch of hing.
3. Sauté until dals turn golden brown.
4. Add coriander seeds at the end, fry for a few seconds, and turn off the heat.
5. Once cooled, grind the masala with grated coconut, soaked tamarind, jaggery, and water to a smooth paste.

Make Bisibele Bath:

1. Transfer the ground masala into a large pan.
2. Add water to the mixer jar and pour that in too.
3. Add curry leaves and 2.5 tsp salt.
4. Bring the masala to a boil.
5. Add the cooked cracked wheat-dal-vegetable mixture.
6. Mix well and adjust water to get the right consistency (total approx. 6.5 cups used).
7. Add 1 tbsp oil or ghee, simmer on low heat for 5–6 minutes, then turn off the heat.

Seasoning:

1. Heat 1 tbsp oil or ghee in a small pan.
2. Add hing, mustard seeds, and peanuts. Fry until peanuts are golden.
3. Add curry leaves, turn off the heat.
4. Add this seasoning to the bisibele bath.

Serve:

1. Mix well and serve hot.
2. If not vegan, you can add 1 tbsp ghee on top for authentic taste.